Fruit salad with yogurt

Ingredients for 6 servings:

• 1 pineapple (baby pineapple)
• 1 mango(s)
• 2 kiwis
• ½ honeydew melon(s)
• 125 g raspberries, fresh
• 500 g yogurt

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

fruity – fresh and delicious

Before peeling the baby pineapple, mango, and kiwifruit, you should create a base for each one. To do this, generously trim away the stem or leaves at both ends so that the fruit can be stood upright. Peel the baby pineapple with a bread knife, and the mango and kiwifruit with a vegetable peeler. Cut the honeydew melon into eighths lengthwise, then use a paring knife to cut the flesh out of the strips. Cut everything into bite-sized pieces and place in a bowl. Spread the yogurt over the fruit and mix well. Finally, sprinkle with fresh raspberries. Let it sit in the refrigerator for at least half an hour before serving.